Creamy White Bean Enchilada Soup
Description
This hearty white bean enchilada soup has all the flavors of an enchilada. Garnish with crushed tortilla chips, jalapeno slices, cheese, cilantro, or favorite enchilada toppings.
Ingredients
•
3 (15 4/5 ounce) cans great northern beans, drained
•
4 cups chicken broth
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1 (10 ounce) can green enchilada sauce
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1 (4 ounce) can chopped green chilies
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1 small onion, diced
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1 (2 ounce) can sliced black olives
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1 medium jalapeno pepper, seeded and diced
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3 cloves garlic, minced
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1 tablespoon taco seasoning
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1 (12 ounce) package frozen corn
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8 ounces cream cheese
Directions
1
Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
2
Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.